Easy Pulled Pork Sandwiches
Get ready to taste the ultimate comfort food with this mouthwatering pulled pork sandwich recipe. A tender and flavorful pork shoulder is slow-cooked to perfection, then shredded and coated in a delicious mustard and molasses grilling sauce. Serve the succulent pulled pork on toasted hamburger buns with a side of tangy coleslaw for a satisfying meal that will surely leave everyone craving for more.
— Constant Cookbook
Ingredients
- 3 1/2 Tbs. grilling rub for ribs
- 1 quart warm water, plus more as needed
- 5 lb. boneless pork shoulder
- 1 yellow onion, thinly sliced
- 2 1/2 cups mustard and molasses grilling sauce, plus more for serving (optional)
- 8 to 10 hamburger buns, split and toasted
Instructions
- Put the pork in a large bowl. Season with salt and pepper and toss to coat.
- In the flameproof insert of a slow cooker over medium-high heat, warm the oil until it is almost smoking. In batches, brown the pork on all sides, about 10 minutes per batch. Return all the pork to the insert and add the pulled pork starter. Cover and cook on high according to the manufacturer’s instructions until the meat is fork-tender, about 4 hours.
- Meanwhile, make the coleslaw: Put both cabbages in a large bowl, sprinkle with 1 1/2 Tbs. salt and toss well. Transfer to a colander and let drain for 30 minutes. In a large bowl, whisk together the mayonnaise, sugar, lemon juice, celery seed and vinegar, and season with salt and pepper. Add the drained cabbage and carrots to the bowl and toss to coat evenly with the dressing. Cover and refrigerate for 2 to 3 hours before serving.
- Transfer the pork to a large bowl. Skim the fat off the sauce. Using two forks, shred the meat, discarding any excess fat. Stir in the sauce. If pork isn’t as saucy as desired, add up to 1 cup (250 ml) water. To serve, heap the pulled pork and a spoonful of the slaw onto the bottom half of each bun, top with the pickled jalapeño slices and cover with the bun top. Serve immediately, passing the remaining coleslaw alongside. Serves 4 to 6.
- Williams-Sonoma Test Kitchen
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